Sweet Sour Honey Chilli Cauliflower

This sweet and sour honey chilli cauliflower is baked version of traditionally fried sweet and sour cauliflower dish. Serve this baked honey chilli cauliflower dish as an appetizer or with sticky/brown rice. You can also serve it for variation with whole grain couscous or quinoa.

Honey Chilli Cauliflower

I still have childhood memories of having chowmein, spring rolls and chilli cheese for weekend lunch option. Chinese food is quite popular in India, but it’s not close to authentic chinese food. Except the use of few similar ingredients and some cooking techniques.sweet sour cauliflower

There are many vegan or vegetarian options available in Indian- Chinese restuarants.  Indian-Chinese food is also very hot and spicy as it is adapted according to Indian taste. Honey Chilli potato/cauliflower is one of the most common appetizer. You’ll find on the menu of Indo-Chinese restuarants. But this is the lighter version of yummy honey chilli cauliflower dish as it is baked rather than fried.

Sweet Sour Cauliflower
The combination of deep fried plus sour-sugary sauce is totally divine. But if you don’t like deep fried food than you don’t have to miss the yummy food options.  You can use healthier ingredients and cooking techiques to achieve similar taste. We can replace some ingredients with healthier choices like: whole grains or low sodium options.

The original recipe of honey chilli cauliflower calls for cornstartch and egg batter; which I have replaced with corn meal, whole wheat batter.  Instead of eggs I have used almond milk and baking powder as I have baked the cauliflower florets. For the sweet, spicy and sour sauce I have used light soy sauce,  (reduced sodium), honey and sesame oil. You can totally replace honey with maple syrup; if you are looking for a vegan option.

Yields 3-4

Sweet Sour Honey Chilli Cauliflower

Sweet and sour baked honey chilli cauliflower.

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1 medium cauliflower crown ( cut into small florets).
  • 1/2 cup whole wheat flour.
  • 1/4 cup corn meal.
  • 3/4 cup almond milk.
  • 1/2 tsp baking powder.
  • 1/8 tsp salt.
  • 1 1/2 tbsp olive oil.
  • 1 tsp sesame oil.
  • 1/4 cup rice vinegar.
  • 1/4 cup light soy sauce.
  • 2 cloves garlic(minced).
  • 1/2 inch ginger root (minced).
  • 2 tsp sriracha.
  • 1 tsp instant tapioca.
  • 3 tbsp honey.
  • For Garnishing: toasted sesame seeds, chopped green chillies.
  • Cooked Rice/quinoa/couscous for serving.


  1. Preheat your oven to 425° F, coat a baking pan or oven-safe skillet with 1 tbsp olive oil.
  2. In a large bowl combine almond milk, baking powder, corn meal, salt and wheat flour to form a batter.
  3. Add cauliflower florets to batter, place cauliflower florets in a single layer on baking pan removing any excess batter.
  4. Bake in preheated oven for 10 minutes.
  5. In the mean time take a small saucepan and add soy sauce, vinegar, ginger, garlic, sesame oil , sirarcha into it. Place on medium-low heat,and simmer for 5-7 minutes. Add tapioca starch to sauce if required for thickening.
  6. Now remove cauliflower from oven, flip and brush the florets with 1/2 tbsp olive oil. Put the pan back to oven again and bake for another 5-7 minutes, until cauliflower begins to sizzle.
  7. Add honey to the prepared sauce and spread the sauce on cauliflower florets. Gently combine and return the pan back to oven. Bake for another 2 minutes.
  8. Remove from pan and sprinkle green chillies and sesame seeds on the top.
  9. Serve hot with cooked rice/ quinoa / couscous or serve this honey chilli cauliflower as an appetizer.
Cuisine: Chinese | Recipe Type: Main dish

Honey Chilli Cauliflower
Recipe sligthly adapted from Dabur Honey: Honey and Chilli Cauliflower

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